Roasted Asian Salmon and Green Beans Sheet Pan Meal

4 skinless salmon fillets, 5 to 6 oz. each

1 lb. fresh green beans, ends trimmed (I didn't use thin French beans, so cooking time will be slightly less for the vegetables if that's what you have.)

1 large red bell pepper, seeds and stem removed and cut into thin pieces the same size as the beans

2 tsp. peanut oil (or other oil of your choice, but the peanut oil adds flavor)

salt to taste

1 T black sesame seeds for garnish (totally optional)

subheading: Glaze Ingredients:

⅓ cup soy sauce (use gluten-free soy sauce if needed)

2 T unseasoned rice vinegar

2 T Stevia-in-the-Raw granulated sweetener or your preferred sweetener

1 T Asian sesame oil

½ tsp. garlic powder

Directions at kalynskitchen.com

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